| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
English, Sauces |
4 |
Good servi |
INGREDIENTS
| 2 |
lb |
Gooseberries topped |
|
|
And Tailed |
| 2 |
pt |
Water |
| 1 |
oz |
Butter |
| 1 |
T |
Rosewater or lemon juice |
| 8 |
oz |
Sugar |
| 1/2 |
pt |
Double cream |
| 4 |
|
Eggs |
INSTRUCTIONS
Wash the gooseberries and drain well. Put saucepan with the water and
simmer until soft Mash gently with a fork, then stir in the butter
rosewater or lernon juice and sugar and cook aently until the suQar is
completely dissolved, Whisk the creaml and eggs together, then stir
into the gooseberry mixture. Cook over a low heat, stirring, until
thickened. Pour into a serving bowl and chill. Serve with boudoir or
cats tongue biscuits. Serves 4 to 6. This very old recipe is a
forerunner of the more modern Gooseberry Fool. `Custard' was the usual
Suffolk description of a creamy dessert or pudding. Posted to
MM-Recipes Digest V4 #270 by "ray.watson" <ray.watson@ukonline.co.uk>
on Tue, 1 Oct 1996.
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